Pepper, black/white (Piper nigrum)

Introduction:

Black peppercorns are the seeds of the pepper plant. They are harvested unripe and dried. In contrast to white pepper, where the ripe seeds are harvested, black pepper tastes less hot and more aromatic. Piperine and essential oils are responsible for the spicy taste.

Use/Preparation:

Pepper can be used to flavour almost anything. It tastes most aromatic fresh from the mill or mortar. Pepper should not be fried hot, as it can burn very quickly at high temperatures and become bitter.

Health:

Numerous health-promoting properties are attributed to the active ingredient piperine. It stimulates digestion, has antioxidant, anti-inflammatory and warming effects. In addition, piperine improves the bioavailability of other nutrients.

Alternatives:

Cayenne pepper can be used as an alternative to spice up food. The name is misleading because it is not pepper but finely ground chillies. Juniper berries or allspice can provide a similar flavour to pepper.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	251/1050
Fat	3,3 g
Healthy fatty acids	1,4 g
Carbohydrates	64 g
Sugar	0,6 g
Protein	10,4 g
Salt	0 g